6Yukon gold potatoespeeled, and cut into 1 inch cubes
2garnet yamsor sweet potatoes cut into 1 inch cubes
1Tablespoonolive oil
Kosher salt
freshly ground black pepper
Tofu Sauce
1cupsoft tofu
¼cupwater
3Tablespoonsfresh lime juice
2Tablespoonscoconut sugar
2birds eye chiliesribs and seeds removed
1clovegarlic
1 ½teaspoonslime zest
Topping
lightly salted peanutschopped
Giardiniera
sesame seeds
Instructions
Crispy Roasted Potatoes
Preheat the oven to 400ºF.
Arrange potatoes and yams in a single layer on a large, rimmed baking sheet. Drizzle with 1 tablespoon olive oil and season to taste with salt and pepper. Toss to coat.
Bake 50-60 minutes, stirring occasionally, until lightly browned and crisp on the outside and soft on the inside.
Thai Tofu Sauce
Place all sauce ingredients in a blender and process until smooth.
Transfer to a small saucepan and bring to a boil over medium high heat.
Reduce the heat and allow to simmer for 30 minutes or until thickened, stirring occasionally.
Assemble the Potato Bowl
Divide the potatoes and yams between 2 bowls (for a main dish serving) or 4 bowls (for a side dish serving).
Top with the tofu sauce, then sprinkle with chopped peanuts, fried garlic and shallots, gardiniera, and sesame seeds to taste.
Notes
How to fry garlic and shallots
Thinly slice 4 garlic cloves and 2 shallots.
Place garlic and shallots in 1 tablespoon olive oil in a medium pan over medium low heat, stirring often until they begin to brown, about 10 minutes.